Apple and Onion Crostata with Gorgonzola Pecan Topping

This recipe was an Editor's Pick at the Make It From Scratch Carnival at Funny About Money.

This week's Sunday recipe may sound a little strange but is, in fact, delicious. I have served it as an appetizer at several parties and my guests always love it. This is an original recipe that I created in order to use a large supply of apples and onions I had on hand after a friend over bought. I hope you enjoy it!


(My own photo. You can tell I'm no food stylist!)

Crostata
1 refrigerated pie crust
Olive oil
2 med granny smith apples
2 med red onions
1/8 teaspoon ground sage
½ teaspoon fresh, finely chopped English thyme
¼ teaspoon salt
1/8 teaspoon fresh ground black pepper

Topping
4oz crumbled gorgonzola cheese
¼ cup sour cream
1/3 cup pecan pieces

Line a baking sheet with parchment paper. Unroll the pie crust onto the center of the parchment paper and brush it with a thin layer of olive oil. Peel, core and cut the apples into 8ths. Peel the onion and cut it into slices roughly the same thickness as the apple slices. Cut the onion slices in half, crosswise. Alternate apple and onion slices to form a circle on the pie crust about 1” in from the edge. Continue alternating apple and onion slices in the center of the crust until the entire crust, except for the border, is covered with slices. Sprinkle with sage, thyme, salt and pepper. Fold the dough border over the filling to form a round tart, pleating loosely and pinching to seal any cracks in the dough. Paint the sides of the crust with more olive oil. Put the tart in the oven at 375º until the filling is tender and the crust is golden; approximately 55 minutes.

Meanwhile, in a small bowl, combine the cheese, sour cream and pecans until well mixed. When the filling is tender take the crostata out of the oven and spread the cheese mixture on top of the crostata so that it completely covers the apples and onions and extends to the edge of the pastry. Return to the oven just to melt the topping, approximately 5 minutes. Remove from the oven and allow to cool. This dish can be made in advance as it is equally delicious at room temperature or cold. Cut into wedges with a pizza cutter.

Notes: Either pre-made or homemade pastry crust will work equally well. If you buy your crust, get the one in the refrigerator section that comes rolled, not the one that comes frozen in the pie pan. Feel free to experiment with other garden herbs, in addition to or instead of the thyme.

Give this recipe a try and let me know how it turns out!